Wasabi Salmon with Sesame Green Beans and Jasmine Rice

This wasabi salmon recipe brings together the bold, zesty flavors of a wasabi-lime cream sauce with perfectly seared salmon, tender sesame green beans and fluffy scallion rice. It’s a quick and satisfying weeknight dinner that feels special but comes together in under 30 minutes.

The creamy, tangy sauce gets its kick from wasabi paste, balanced with sour cream and fresh lime. Paired with nutty sesame seeds and bright scallions, every bite is a harmonious blend of heat, citrus and savory goodness.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine ¾ cup water and the veggie stock concentrate. Bring to a boil, then stir in the jasmine rice. Cover, reduce heat to low and simmer until tender, 15-18 minutes. Remove from heat and keep covered.
2. While rice cooks, wash and dry all produce. Trim and thinly slice the scallions, separating white parts from green tops. Zest the lime, then cut it into wedges.
3. In a small bowl, mix sour cream, a squeeze of lime juice, lime zest and wasabi paste to taste (start with a pinch and add more if desired). Season with salt and pepper. Adjust with extra lime or wasabi as needed.
4. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Pat the salmon dry with paper towels and season all over with salt and pepper. Place skin-side down in the pan. Cook until skin is crispy and fish is almost cooked through, 5-7 minutes. Flip and cook 1-2 minutes more to desired doneness. Transfer to a plate.
5. Pierce the green bean bag with a fork and microwave on a plate until tender, 1-2 minutes. (Alternatively, steam in a small pot with a splash of water for 5-7 minutes.) Transfer beans to a bowl and toss with a drizzle of oil, sesame seeds, salt and pepper.
6. Fluff the cooked rice with a fork and stir in butter and the white parts of the scallions. Season with salt and pepper. Divide rice and green beans between plates. Place salmon on the rice, dollop with wasabi cream and sprinkle with scallion greens. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen salmon for this recipe?

Yes, but thaw it completely in the refrigerator overnight and pat it very dry before cooking to ensure a crispy skin.

What can I substitute for wasabi paste?

You can use horseradish or a mix of horseradish and a little green food coloring, but the flavor will be slightly different.

Can I make this dish dairy-free?

Substitute the sour cream with a dairy-free alternative like coconut yogurt or cashew cream and use a plant-based butter or oil for the rice.